Ingredients

• Steak Marinade
• 1/3 cup lime juice
• 1/4 cup pineapple juice (no sugar added)
• 2 tablespoons Worcestershire sauce
• 3 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 teaspoons ground cumin
• 2 teaspoons chili powder (or more to taste)
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (or more to taste)
• 1/4 cup chopped cilantro
• Fajitas
• 2 pounds skirt or flank steak
• 1 tablespoon oil
• 1 medium white onion, sliced
• 1 large poblano, ribs and seeds removed then sliced
• 1 (green, red, orange, or yellow) bell peppers, thinly sliced

Instructions

1. Combine the lime juice, pineapple juice, Worcestershire sauce, olive oil, minced garlic, cumin, chili powder, salt, smoked paprika, black pepper, red pepper flakes, and cilantro for the marinade in a large shallow bowl. Taste and adjust seasonings as desired. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2 hours, or up to 24 hours.
2. Stove: Heat a large cast iron pan over high heat. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if desired doneness. The 3 minutes/side will yield a medium rare doneness.
3. Grill: Preheat your grill for direct heat grilling at 450°F (230°C). Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135°F (54-57°C) for medium rare or around 145°F (63°C) for medium.
4. Remove the steak from the pan or grill to a cutting board and allow to rest for 10-15 minutes. Slice the meat against the grain into thin slices.
5. Heat the remaining tablespoon of oil in the pan over medium-high heat. Saute onions, poblano, and bell peppers for 2-3 minutes or longer if preferred softer. Season with a pinch of salt and pepper.

Notes

• Serve with guacamole, salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc.